Preheat oven to 350 degrees. Spread Hy-Vee sweetened flake coconut in a rimmed baking pan. Bake 5 to 7 minutes of until lightly toasted, stirring halfway through. Transfer toasted coconut to a shallow bowl; set aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
These Coconut Oatmeal Cream Pies will become your new favorite treat! Simply start with oatmeal cookies from the Hy-Vee Bakery and prepare the marshmallow mixture for this creamy and delicious dessert.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ¼ c. Hy-Vee sweetened flake coconut, divided | ||
| ⅔ c. Hy-Vee unsalted butter, softened | ||
| ¾ c. Hy-Vee powdered sugar | ||
| ⅔ c. Hy-Vee marshmallow creme | ||
| ¾ tsp. coconut extract | ||
| ½ tsp. Hy-Vee vanilla extract | ||
| 12 Hy-Vee Bakery oatmeal cookies |
Things To Grab
- Rimmed baking pan
- Shallow bowl
- Large mixing bowl
- Electric mixer
Directions
Beat unsalted butter in a large mixing bowl with an electric mixer on medium until creamy. Add powdered sugar, marshmallow creme, coconut extract, and vanilla extract.
Beat 1 minute or until light and fluffy. Stir in untoasted sweetened flake coconut.
Drop a heaping tablespoonful of marshmallow mixture onto 1 Hy-Vee Bakery oatmeal cookie. Top with an additional oatmeal cookie, flat side down, to form a sandwich; gently press cookies together to spread filling to edges.
Roll exposed edge of marshmallow mixture in the toasted coconut. Repeat making 5 more cookie sandwiches using remaining marshmallow mixture, 10 oatmeal cookies, and remaining toasted coconut. Serve at room temperature. Store covered in refrigerator up to 2 days.
Nutrition facts
Servings
740 Calories per serving
1 oatmeal cream pie
Amounts Per Serving
- Total Fat: 41g
- Cholesterol: 80mg
- Sodium: 420mg
- Total Carbohydrates: 88g
- Protein: 6g
Daily Values
0%
Iron 10%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 6%